Salted Maple Pumpkin Fudge – Easy and Creamy
This easy Salted Maple Pumpkin Fudge is creamy, rich, and packed with cozy pumpkin, maple, and warm spice flavors. Finished with flaky sea salt, it makes a delicious fall dessert for Thanksgiving, holiday parties, or homemade gifts.
Ingredients
- 3 cups white chocolate chips – Use good-quality white chocolate chips for a smooth creamy texture.
- 14 oz sweetened condensed milk – One standard can adds richness and sweetness.
- ½ cup pumpkin puree – Use pure pumpkin puree not pumpkin pie filling.
- ¼ cup pure maple syrup – Adds a rich natural maple flavor.
- 2 tbsp unsalted butter – Helps create a silky smooth fudge texture.
- 1 tsp pumpkin pie spice – Adds warm cinnamon and cozy fall spices.
- 1 tsp vanilla extract – Enhances the pumpkin and maple flavors.
- ¼ tsp fine sea salt – Balances the sweetness.
- 1 tsp flaky sea salt – Sprinkle over the top for a delicious sweet-and-salty finish.
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with parchment paper, leaving some parchment hanging over the sides for easy removal. Lightly grease the parchment.
- Melt the Chocolate and Butter: Add the white chocolate chips and unsalted butter to a medium saucepan. Heat over low heat, stirring frequently, until completely melted and smooth.
- Add the Pumpkin and Maple: Stir in the pumpkin puree, sweetened condensed milk, pure maple syrup, and pumpkin pie spice. Continue stirring over low heat until the mixture is smooth and well combined.
- Add Vanilla and Salt: Remove the saucepan from the heat. Stir in the vanilla extract and fine sea salt until evenly incorporated.
- Transfer to the Pan: Pour the warm fudge mixture into the prepared pan. Use a silicone spatula to spread it evenly and smooth the top.
- Add the Flaky Sea Salt: While the fudge is still warm, sprinkle the flaky sea salt evenly over the surface. Use a light hand so the finished fudge has a balanced sweet-and-salty flavor.
- Chill Until Firm: Place the pan in the refrigerator and chill for about 2 hours, or until the fudge is firm enough to cut cleanly.
- Cut and Serve: Lift the fudge from the pan using the parchment paper. Cut into 24 small squares with a sharp knife and serve.
Notes
- Use pure pumpkin puree: Avoid pumpkin pie filling, which contains added sugar and spices that can change the flavor and texture.
- Melt gently: Keep the heat low when melting the white chocolate and butter to prevent the chocolate from scorching or becoming grainy.
- Chill completely: Let the fudge firm up fully in the refrigerator before cutting for clean, neat squares.
- Balance the sweetness: Don't skip the flaky sea salt on top—it adds a delicious contrast to the sweet maple and pumpkin flavors.
Nutrition Facts
- Calories: 135 kcal
- Total Fat: 7 g
- Saturated Fat: 6 g
- Cholesterol: 8 mg
- Sodium: 85 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 0.5 g
- Total Sugars: 17 g
- Protein: 2 g